My mom use to make tuna casserole when we were kids. I miss that.
Gluten-free products have become more common in recent years, sure, but it’s still not always as easy as opening a box of mac ’n cheese and adding tuna to it.
And quite frankly, I don’t really want it to be. As much as I love convenience, I want to eat healthier things more.
So along with using gluten-free pasta, we’ve cleaned up the cheese sauce and used Wild Selections Wild-caught tuna for our protein.
Garrett’s been very interested in ocean animals recently, which has led us to look into marine conservation, wild versus farmed fish – and even “regular” tuna versus albacore.
So we thought it was fitting to buy some wild-caught albacore tuna for our tuna casserole project – especially since they donate thirteen cents from every can sold to World Wildlife Fund marine conservation and fishery improvement projects. (you can find a store that carries Wild Selections here.)
Some of the Benefits of Wild Selections:
- Only full line of Marine Stewardship Council (MSC) certified sustainable seafood. The blue MSC eco-label tells you the fish in your can comes from well-managed fisheries and healthy fish stocks
- Premium quality, sustainably sourced fish that’s 100% traceable; visit WildSelections.com to learn where the fish in your can was caught
- Simple all-natural ingredients and delicious taste
- All tuna is Non-GMO Project verified
For our “cleaned-up cheese sauce,” we did something a little bit unconventional. I found out about a mock Alfredo sauce recipe using white beans as a thickener several years ago and fell in love!
You don’t taste the beans – in fact, they’re blended up smooth and creamy. All they do is thicken the sauce and add a bunch of fiber and protein. Total win!
Do you know what this means? We can eat mom’s tuna casserole – guilt-free!
Healthier Gluten-Free Tuna CasserolePrint
Gluten-Free Tuna Casserole
Looking for a healthier, gluten-free spin on an old classic? This tuna casserole is what you need!
- 1 8oz package of gluten-free pasta (I used fetucinni in pictured batch)
- 1.515 oz cans of white beans, or 2 cups cooked, drained beans
- 2 cups milk (almond, rice, or dairy milk)
- 2 cups shredded white cheddar or monterey jack cheese
- 2 cans Wild Selections Albacore tuna fish in water
- 1 cups frozen green peas
- Sea salt and pepper to taste
- Prepare pasta according to directions
- Combine beans and milk in a blender or food processor, and process until smooth (you can also use an immersion blender in a sauce pot – so easy!)
- Pour into a pan and heat over medium heat while stirring
- Add cheese and peas, and continue heating until cheese melts
- Add salt and pepper to taste
- Pour over prepared pasta in a 9×13 baking dish
- Drain tuna and add to pasta dish
- Stir to combine
- Bake casserole at 350º for 20 minutes
- Remove from oven, and let cool slightly to set before serving
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